You know you have a hit on your hands when even the kids love J Dub’s Chicken Cakes.
My motto from being a single mom……If the kids won’t touch it, then I don’t waste my time.
These Chicken Cakes have been in my repertoire for over 15 years, and they were a hit from day 1.
My recipe makes 12 croquettes.
But, when all of the kids are home college, I double the recipe.
I also keep the cakes warm in the oven while I am finishing up the other croquettes.
You can save some time by buying the rotisserie chicken already cooked and deboned at your local grocery.
You can also buy all your veggie’s pre-chopped as well…… which I reluctantly do when I am swamped and have zero time.
Not to mention, you can prep these the day before and let them chill overnight in the fridge.
And, the uncooked cakes will freeze well for up to 6 months.
This post does contain affiliate links. This means if you click on certain links and purchase a product I recommend, I will receive a small commission at no extra cost to you. If you do make a purchase through my links, thank you so much for supporting my website.
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J Dub’s Chicken Cakes with Remoulade Sauce
- Total Time: 1 hour, 35 minutes
- Yield: 12 cakes 1x
Description
Take your dinners from boring to BAM with this great family recipe!
Ingredients
Ingredients for Cakes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch of green onions, chopped
4 large cloves garlic, finely minced
3 cups chopped cooked chicken
4 T butter
2/3 cup mayonaise
4 T Creole Mustard
3 T Creole Seasoning (Do not use a creole seasoning with salt listed as the first ingredient. See my notes at the bottom of recipe)
Juice of 1/2 lemon
2 eggs, slightly beaten
2 cups Panko crumbs, divided
1/2 cup olive or avocado oil
Ingredients for Remoulade
1 cup mayonnaise
1/4 cup chili sauce
2 T capers, chopped
2 green onions, chopped
Juice from 1 lemon
1 T Creole seasoning
1 t granulated garlic
3 dashes favorite hot sauce, (I use Louisiana Hot Sauce)
Instructions
Instructions for Cakes
- Melt butter in a cast iron skillet.
- Add bell peppers and sauté until softened, approximately 3-5 minutes.
- Add the green onions and garlic and sauté for 30 seconds until fragrant.
- Turn heat off and allow mixture to cool.
- Meanwhile, in a large bowl, mix mayonnaise, mustard, lemon juice, and creole seasoning together.
- Add in chopped chicken and mix again.
- Next, add in the pepper mixture.
- Add 1 cup of Panko crumbs, reserving the remaining cup for later.
- Taste the mixture and season as necessary.
- Add lightley beaten eggs and mix well.
- Using your hands, shape the mixture into a cake the size of your palm.
- Dip each cake into the remaining bread crumbs to cover.
- Place each cake on a parchment lined cookie sheet.
- Once all of the cakes have been made, cover the cakes and place in the refrigerator to chill at least 1 hour.
- When you are ready to cook the cakes, heat up 1/2 cup oil in cast iron skillet.
- Cook the cakes in batches on low for 3-5 minutes on each side until browned.
- Serve with remoulade sauce.
Instructions for Remoulade Sauce
- Mix all of the ingredients together in a bowl.
- Chill the sauce until the cakes are ready.
Notes
This post does contain affiliate links. This means if you click on certain links and purchase a product I recommend, I will receive a small commission at no extra cost to you. If you do make a purchase through my links, thank you so much for supporting my website.
Tips
- You can make the cakes ahead of time and chill overnight in the fridge.
- The Cajun seasoning I use is called Tones NOT Tony Chachere’s. I do not recommend using Tony Chachere’s seasoning. It is extremely salty. Although Tony Chachere’s may be great for edging the rim of a Bloody Mary glass, in my opinion, this seasoning is far too salty for cooking. And, if you do decide to use Tony Chachere’s seasoning, you will need to adjust the amount of seasoning tremendously.
- If you are cooking several batches, place the cooked ones on an oven safe rack on a cookie sheet in a 200 degree Fahrenheit oven to keep warm.
- You can freeze the uncooked chicken cakes on parchment paper in a freezer zip lock bag. Allow them to thaw completely in the refrigerator before cooking.
- My remoulade sauce is also excellent on a Po’ boy.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: American
Keywords: chicken cakes, creole, southern
These cakes are full of flavor and different from the same old weekly boring dinner. Serve with a green salad, and call dinner DONE!
Yes I know the ingredient list is long. I am willing to bet you have most everything on hand.
As I mentioned earlier, you can also save a chunk of time buying ingredients from your local grocery that have been prepped for you.
Leftover cakes, if there are any, make an excellent po-boy.
Drop me a comment below and let me know what you think of my Chicken Cakes.
Looking for More Recipes?
Have you tried my Piña Colada Pound Cake? It is the perfect poolside party dessert.
Here is another favorite – my Strawberry Cream Cheese Pound Cake!
How about my Blackberry Biscuit Cobbler? One word – YUM!
My Sausage Klobasniky is a great savory sausage kolache to serve for breakfast or as an afternoon snack.
Definitely try out my “Whatever Cookies”! Change out the M & M’s to celebrate any occasion any time of year.
If you are looking for a great summer sandwich, my Turkey, Bacon, and Avocado Sandwich is the bomb.
Have you tried my Balsamic Red Wine Pot Roast? It is the most fantastic old school way to cook a roast. Perfect for Sunday dinner and/or dinner guests.
Have you tried my Carrot Cake Banana Bread? It is outstanding – and you can leave it naked or ice it with my light vanilla cream cheese icing.
Strawberry White Chocolate Cookies anyone? These cookies won’t last a day in your house.
My Blueberry Banana Pie is the perfect pie for your next brunch or summer get together. Your entire family will be begging you to share this recipe.
Try my Vanilla Pound Cake a la Darlene. My recipe makes a huge loaf cake that you can easily freeze for later.
My dill pickle dip is the perfect appetizer to serve for Mother’s Day brunch or at your next pool party.
This creamy balsamic salad dressing will become your new favorite. It is perfect on any summer salad.
My Monterey Jack Salsa will be your next favorite dip this summer.
Are You a DIYer?
It’s patio season weather. Check out my method to get your cushions so clean your husband will think you bought brand new cushions!
And, don’t forget to try out my window cleaning recipe. My formula will get all your glass surfaces streak free and unbelievably clean.
Speaking of patios……have you seen the major refresh I did on our tired, old wood outdoor dining table and chairs? This DIY works well on indoor furniture too.
Don’t forget to follow me on Instagram, Facebook, and Pinterest to see all the daily happenings going on over at J Dub By Design™
Restaurant Clicks
June 12, 2020 6:19 pmAlright so it’s not really a question about the topic at hand here but… how long does it take you to put together these kind of posts? Is it easy? Like did you have to research all this stuff? I’ve been wanting to start a blog myself, so just curious. Sorry not totally relevant but figured I’d ask. Thanks in advance
https://restaurantclicks.com
Jennifer Williams
June 18, 2020 1:50 pmGreat question! The learning curve with creating a website/blog is steep (for me, at least), especially if you are doing it on your own. That is what I did because I knew what I wanted and was willing to put in the LOOOOOOOONG hours. I am not going to sugarcoat it. There were lots of tears involved. But, I can say that it was worth it. I still have work to do, but at least the hard part is over. Writing the blog posts is not hard – if you like to write. The recipes are easy because they are mine and so there’s really nothing to it but typing them out in a word processing program and then copying and pasting them into my blog format. The photos are a different story and it takes time to get the editing process down. Again, there is a learning curve but there are so many great apps you can use and lots of tutorials on the internet. Hope that helps!
Tonja Davis
October 12, 2020 12:51 amLet me start off by saying I LOVE JEN RECIPES! I have a file of just hers ! I decided on the spur of the moment to make her chicken cakes but I didn’t have chicken so I used 1 can of pink salmon and for the sauce I only had Sriracha chili sauce so hey I went with it. My hubby loved it all!! But I must say it was Jen inspiration to use her idea with what I had. Can’t wait to do with chicken !! Ty Jen it was a winner !!
★★★★★
Jennifer Williams
October 12, 2020 9:40 amThanks girl. David loves salmon! I will have to try your version for sure.
Julie Bray
October 11, 2020 7:27 pmI made this recipe! I’ll be making it again and again. The flavors are incredible. Thanks for sharing!!
★★★★★
Julie Bray
October 11, 2020 7:29 pmI made the potato recipe! I’ll be making it again and again. The flavors are incredible. Thanks for sharing!!
★★★★★
Jennifer Williams
October 12, 2020 9:42 amSo glad you loved it!
Amy
October 23, 2020 4:28 pmYum! This sounds absolutely fabulous & can’t wait to try. Thank you so much for sharing. 💗amy
★★★★★
David
October 24, 2020 4:35 pmThese are definitely one of my favorites…and I have many. And the sauce is amazing.
★★★★★
Beverly Baker
October 28, 2020 7:21 pmRecipe so good and fast! Thank you for this idea! Love all of your posts and blogs!
Kimberlymgall from Instagram
October 29, 2020 11:56 amPrinted this out this morning, can’t wait to try this recipe tonight. I love how easy it sounds and know my family will love it! Thanks for sharing
★★★★★
Sara
December 23, 2020 5:51 pmSo I’ve had chicken cakes with remoulade sauce on my weekly menu for a while to try but finally got around to it this week. I googled a recipe and pulled up yours. I can’t seem to find creole mustard in my area so I also googled that and found a recipe to make some. I made my own Mayo for this recipe and bought Tony’s creole seasoning. Followed the recipe exactly and found that 3 T of creole seasoning was disgustingly salty and I am one to over salt everything. So I added more chicken and more panko to try to dilute-still not edible, ugh! At this point my choice was to throw all those ingredients away or try to rinse in the colander so I chose the latter. What a mess! I ended up rinsing 3 times to get some of the creole seasoning off then added even more panko and another egg to get it to bind. Maybe it’s because I’m new to using creole seasoning but to me 3 T. absolutely ruined it. I think 3 t. would have possibly even been too much so if I make them again I’ll sprinkle it in to taste.
★★★
Jennifer Williams
December 24, 2020 10:49 amHi Sara – I’m sorry you had so much trouble with my recipe and that you ended up throwing it out. There is nothing worse than overly salted food. I suspect you used Tony Chachere’s seasoning as opposed to the Tones Cajun Seasoning Blend listed in the recipe – which I recommend and is the Cajun seasoning I swear by. Tony Chachere’s (I’m the green shaker bottler) is extremely salty, as salt is the first ingredient listed – it’s also recommended on the bottle to use it like salt. For that reason I don’t use it in anything I make. However, Tones is not salty, is full of Cajun spices, and is also MSG free. I hope that helps if you try the recipe again. I will also put a note in my recipe in the future that I don’t use Tony’s. Thank you for your comment and I hope you and your family have a wonderful and Merry Christmas!
Teresas1220
February 2, 2021 6:54 pmThis sounds so good. We made the remoulade sauce for another dish and it is absolutely DELICOUS!
Would you work on the print format please. It is very tiny and is spread out across 2 or 3 pages instead of being nice and compact.
Thanks for sharing!
★★★★★
Jennifer Williams
February 4, 2021 1:15 pmHi! I am in the process of converting all of my recipes to the Tasty Recipe Card. The chicken cakes, because it is so popular, was one of the first I converted. I am sorry you are not a fan of the new card. That recipe prints out over three pages because I combined two recipes in one so that you do not have to search for the remoulade sauce. I will check with Tasty to see if there is anything else I can adjust.
Linda Johnston
May 11, 2021 2:11 pmThis sounds like a good recipe to make and freeze for us empty nesters to have on hand for us and for visiting grands. !’ m saving it. My mom used to make salmon cakes from canned. A economy meals but still with seafood.I
Jennifer Williams
May 12, 2021 1:11 pmYou will love how easy this recipe is to freeze and pull out for later!